CarolCooks2 weekly roundup…17th January-23rd January 2021…Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…It is a lovely sunny and still morning here…a tad warmer just by a whisper and I am contemplating my day while I sip my delicious and healthy Coconut Water…

Meatless Mondays …are going well and proving quite popular… I am enjoying my meatless meals and I wish to thank everyone who has sent me tips and recipes to try you are all awesome… I will also credit back to you once I have made them and my taste testers have given their verdict…

https://carolcooks2.com/2021/01/18/meatless-monday-week-2/

I am gradually getting back into my healthy eating after the excesses of the festive season coupled with quarantine and as it looks like it is not going to ease at the moment I have decided that rather than have a lot to lose… I’ll start now …it’s far easier to shift a few kilos than a lot…

One thing that has amazed me is the number of new names for eating plans…so many tarians…Please!

  • Pescatarians – people who do not eat meat, but eat fish.
  • Lacto-ovo-vegetarians – eat no meat, including seafood, but do eat dairy products and eggs.
  • Lacto-vegetarians – eat dairy products but avoid eggs.
  • Ovo-vegetarians – eat eggs but not dairy products

Why can’t we just say we eat a healthy varied diet? No fads and no avoiding of various food groups(unless) of course we have a diagnosed medical condition as to why we can’t eat a specific food item…Just sensible eating with some moderation applied to certain foods …I mean who wants to live on chocolate alone???…

https://carolcooks2.com/2021/01/19/eat-smart-eat-healthy-dinner/

 

Wednesday I was back over at Smorgasbord Magazine for my new column…Carol Taylor’s Green Kitchen where I talk about how we can take tiny steps to make our kitchens a little greener coupled with a recipe…This week it was my favourite Sandwich Loaf Recipe which I am tweaking to make it healthier by adding stoneground Wholewheat Flour so far I added 200gms of wholewheat flour with no other changes to the recipe apart from the fact the taste has improved…Thank you to Sally for inviting me back and to everyone who has supported my new column you all rock xx

https://smorgasbordinvitation.wordpress.com/2021/01/20/smorgasbord-food-column-carol-taylors-green-kitchen-homemade-bread-plastic-alternatives-grated-cheese/

Wednesday is also the day for my Culinary Alphabet with A twist and this week it was foods and culinary terms ENDING in the letter S

The letter S…this letter is different in so much that you can add an S too so many words…Which meant I could choose words which had a plural or not…I have mixed and matched…all good fun!

It also meant that I could leave many for Pete and he didn’t disappoint I think S is the easiest to date…

https://carolcooks2.com/2021/01/20/the-culinary-alphabet-with-a-little-twistfood-terms-ending-in-the-letter-s-asparagus/

Thursday: Healthy Eating …Snacking is it good for you?

Snacking can be an important part of your diet if you stick to a few simple rules…It is healthy to snack if you have a long time between the next meal…sticking it out generally doesn’t work..you will either head for the biscuit tin or the fridge and have just one…?

It can also help stop you overeating at meal times because you are just soooo hungry…

https://carolcooks2.com/2021/01/21/healthy-eating-snacking-is-it-good-for-you/

Smorgasbord Health Column – Turning Back the Clock 2021 -Anti-Aging and the correct pH balance by Sally Cronin…

I think most of us would like to turn the clock back just a few years here Sally tells you how you can stop the march of time showing on your face and body by watching what you eat…

https://smorgasbordinvitation.wordpress.com/2021/01/21/smorgasbord-health-column-turning-back-the-clock-2021-anti-aging-and-the-correct-ph-balance-by-sally-cronin/

Coconut Water is one of natures natural cleaners drunk regularly it can improve our health…it can help rid the body of accumulated irritants, waste products and toxins.

https://carolcooks2.com/2021/01/22/natural-cleansers-green-coconuts-water/

Saturday Snippets:

Dumplings and Joan and the Jetts with I love Rock n Roll…it woke the neighbours up…lol…Rabbie Burns, Haggis, neeps and Tatties…all this week’s whimsey …Enjoy!

https://carolcooks2.com/2021/01/23/saturday-snippets-23rd-january-2020/

Well, that’s it for today…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx

Saturday Snippets …23rd January 2020

Welcome to this weeks Saturday Snippets…in many ways, my favourite post of the week as I can indulge my whimsy…The healthy eating is..it is…starting slowly…I am also starting slowly January is a funny month so much going on…I don’t know where to start and ******Windows Update has knocked my graphic media card out which I am trying to fix…sigh..anyway, let’s start with Haggis…

Burns Night 25th January…

Born in Ayrshire in 1759, Robert Burns is Scotland’s national bard…Burns Night is celebrated every year to celebrate the poets birthday. A traditional meal served is Haggis, Neeps and Tatties followed by Cranachan.

Before eating the Selkirk Grace is said…

The Selkirk Grace is a prayer said afore eatin that’s attreebute tae Robert Burns: Some hae meat and canna eat, … But we hae meat and we can eat, Sae let the Lord be thankit!

What were my biggest culinary successes this week ...I have to tell you as in 8 years of living here fluffy light dumplings have become a memory of years past…my dumplings have been likened and quite correctly to the fatbergs which collect in the sewers…

Having learnt quite a lot about humidity, sea levels and flour this year…I incorporated all my findings and applied science into the mix…The result was edible ( at last)

Also, my experiment with adding wholewheat flour to a favourite recipe has been successful thus far…I have now substituted 200gm stoneground wholewheat flour with no changes to the recipe…For the one pictured here just substitute 200gm of the 500 gm of flour required for the loaf for wholewheat flour…I made no other changes to the recipe link below.

Here is the original recipe for the sandwich loaf

Weird ( and) sometimes dangerous fruit.

The Ackee fruit is the national fruit of Jamaica…If improperly eaten, though, ackee can cause what has been dubbed the Jamaican Vomiting Sickness — which, other than the self-explanatory symptoms, can lead to coma or death.

Unripe ackee fruit contains a poison called hypoglycin, which means you must be careful to wait until the fruit’s protective pods turn red and open naturally. Jamaicans will often say that the fruit will “yawn” or “smile”—open naturally, on its own—before it’s ready to be picked from the tree.

Once open, the only edible portion is the yellow arilli, which surround always-toxic black seeds. With all that risk comes a delicious payoff — Jamaica’s national dish is ackee with codfish.

In preparation for use in the national dish, ackee and saltfish, the fruit is usually boiled gently for up to half an hour. The prepared fruit is removed from the water and usually sautéed with onions, tomatoes, sweet peppers, allspice, and Scotch bonnet peppers, and then mixed with salt fish. It’s easy to tell when ackee is cooked because the flesh will turn from a cream colour to bright yellow. Remove it from the heat source as soon as it turns yellow to avoid overcooking it. When it’s fully cooked, ackee becomes delicate; it crushes and falls apart easily.

When served with salt fish, it’s often accompanied by breadfruit, hard dough bread, Johnny cakes, fried plantain, or boiled green bananas. It’s also often eaten with rice and peas, or white rice.

Ackee can also be used in soups and desserts such as cakes and custards.

Did you know?

On 23rd January 1060 …The Trieste dives to a record depth of 10,911 meters (35,797 ft)

Mans courage often astounds me…Jacques Piccard and Don Walsh reached the bottom of the Earth’s deepest know point…Amazing!

I’m sure everyone has heard about the Salem Witch Trials...But have you heard that back in the 1820’s when many people thought that tomatoes were toxic…

There was The Salem Tomato Trial… 

But…One man, Colonel Robert Gibbon Johnson, refused to believe the tomato was poisonous…he entered the courtroom with a basket of tomatoes and commenced eating them in front of everyone…those who came expecting to see blood were in for shock he stood tall and munched his way through them all..proving that the whole matter was unfounded gossip…

Let’s have a tune…

music notes

January 23rd 1986 was a momentum occasion for music when the first artists were inducted into the Rock and Roll Hall of Fame…One of my favourite tunes which depict my love of Rock n Roll …

Among the first inductees were Ray Charles, James Brown, and Elvis Presley…But I am sure they won’t mind if I stick with Joan and The Jetts…

Carol Taylor’s Experimental Kitchen.

 

I love mint…mint sauce with lamb and new potatoes, heaven…I add mint to salads especially Thai Beef Salad and Larb mint make s the dish sing, I make mint tea, add to pesto, it pairs well with fruit and mint ice cream is lovely…But what else can you do with mint? There are lots of dips made with mint especially in Indian cuisine…But as I have lots of mint I was looking for something else something different …Many of the recipes I found use mint essence I want to use fresh mint…anyway I came across a cake recipe using chopped mint and using mint in the black cocoa topping…

The cake I made today…it tastes good it wouldn’t be worth sandwiching the two sponges together with cream and then topping it with chocolate and mint icing…I think I am going to 1) I am going to listen to the people who had reviewed the recipe and 2) as I don’t quit…I am going to use my mother’s victoria sandwich recipe and add the mint.

Take two...Please come back next week for an update…

If anyone has any recipes using fresh mint that is not a dip or a salad that you would like to share, please do…xx

Thank you for popping in today I hope you have enjoyed Saturday Snippets …as always I look forward to your comments as you all know I love to chat…Thanx Carol xx

 

Natural Cleansers…Green Coconuts… Water…

 

I grew up knowing only the brown hairy coconuts with delicious meat inside…but none of the delicious water that I have grown to know and love…that changed when I first holidayed in Asia and now I am resident here I have had my own tree laden with beautiful Green Coconuts…

Coconut- palm-drupe

Our coconut palm

Coconut water is one of natures natural cleansers and can help rid the body of accumulated irritants, waste products and toxins.

Barley water, lemon juice, coconut water and bel sherbet are also very effective liver tonics, says Shashibala, senior consultant, Ayurveda, Moolchand Medcity, New Delhi. Jun 2, 2009.

Today I will be looking at Green Coconuts and the lovely healthy water which is inside them.

Over the next three weeks, I will look at Barley Water, Lemon Juice and Bel Sherbet (Bael Sharbat)  and the benefits…I do remember my mother making barley water for us in the summer months she used to keep a jug in the fridge.

Coconut water is high in potassium, which can flush out excess water from your body which means it’s great for detox, weight loss and for people with water retention problems.  Coconut water soothes the stomach, is easy to digest and helps prevents constipation.

So easy to digest that the soft flesh of the very young green coconuts is one of a baby’s first foods here, in fact, young Lily was enjoying the very soft easily digestible coconut meat at only a few months old it was one of the first foods her mummy introduced her to…

Coconuts take 12 months to fully mature and stay mostly green until fully mature… while the coconut meat is maturing they contain mostly the healthy, nutritional water.

As the coconut matures Its water becomes sweeter, and a jelly-like meat forms, which gradually thickens and firms up…it is this meat in its very early stages of growth that we feed to babies.

Once matured the meat inside thickens, hardens, and develops its high-fat content. The coconut is then much lower in water.

The water and tender meat of green coconuts are packed with electrolytes and micronutrients.

As a coconut ripens and transforms from mostly water to mostly meat, its nutrition content changes drastically.

Coconut water has a similar sugar and electrolyte composition to those of oral rehydration solutions, so it can be used to replace fluid loss from something like mild diarrhoea …In fact, coconut water is offered to patients with diarrhoea in many tropic regions to replace the fluid loss from the gastrointestinal tract and to reduce the need for hospitalisation.

It is also said that during WW2 coconut water was used instead of saline…I have found no proof as to the validity of that and maybe it was a one-off as a sterile option…the reality is it probably wouldn’t work overall or long term due to its composition but maybe it saved a life…

I most certainly am convinced of the benefits of drinking coconut water…

My morning drink of fresh coconut juice with the very soft young meat.

Many people prefer it to bottled sports drinks as a natural rehydration beverage …all I would say is beware of bottled coconut water as many have added sugar also check the percentage of coconut water ideally it should be 100% …Check your labels carefully…

Nowadays, ready to use tender coconuts, are imported from Thailand and Malaysia, thus now they can be easily available in the USA, European Union, and Canada.

In the stores, coconut water is also sold in packets, and bottles as well. However, its overall nutritional profile may not be the same and up to the mark in terms of vitamins and enzyme levels, since some additives and preservative need to be added to it to enhance shelf life.

If you are lucky enough to be able to purchase green coconuts choose the heavy ones and be assured they are much easier to open when young and bright green.

Also do not confuse the coconut water with coconut milk…they are two different products the milk is produced by adding water to grated coconut meat. Coconut milk contains about 50% water and is very high in coconut fat.

An average green coconut provides about 0.5–1 cups of coconut water. One cup (240 ml) contains 46 calories…along with less sugar and carbohydrates compared to most juices. Apart from these, coconut water also has minerals and electrolytes like sodium and potassium.

A very healthy drink indeed…

Thank you for popping by and reading this post…Do you enjoy drinking coconut water and feel the benefits? I would love to hear from you in comments as you know I love to chat…Love Carol xx

 

 

 

 

 

Smorgasbord Health Column – Turning Back the Clock 2021 -Anti-Aging and the correct pH balance by Sally Cronin

Come on fess up…who doesn’t want to stop the sands time even just a little…I have always maintained that diet dictates our health somewhat and this post outlines just that …Good sound advice from Sally who is a trained nutritionist with many years of experience…Please pop over if you too wish to turn back the clock…See you there xxx

Smorgasbord Blog Magazine

Background to the series.

Sixteen years ago I had a series on radio called Turning Back the Clock, which I presented in response to listeners in their 50’s and 60’s looking for rejuvenation and tips on staying young. Like me they were exasperated by the claims of the cosmetic industry that the various ingredients in their products could knock ten years off their age. I was asked to design a diet that would help reverse the signs of aging and this developed into a weekly challenge that was undertaken by nearly 100 listeners. The series became a book in 2010.

I try to practice what I preach!  And certainly so far I have managed to maintain healthy key indicators such as blood pressure, blood sugar levels and cholesterol without medication, much to the surprise of my doctor!

In my opinion the answer to turning back the clock by several years…

View original post 1,185 more words

Healthy Eating …Snacking is it good for you ?

 

Snacking can be an important part of your diet if you stick to a few simple rules…It is healthy to snack if you have a long time between the next meal…sticking it out generally doesn’t work..you will either head for the biscuit tin or the fridge and have just one…?

It can also help stop you overeating at meal times because you are just soooo hungry…

What do you need to watch out for?

Portion Size:

Guessing is easy but very rarely works you may err on the side of caution and underestimate or you could be way over…

Pick foods which are low in added fat and sugars but high in fibre and water content, for example, an Apple ticks all the boxes a bag of chips/crisps, unfortunately, doesn’t.

I have read many publications which state aim for fruit, vegetables, whole-grain foods or low-fat dairy...I steer clear of anything which screams at me low fat as that generally means high sugar as for the taste to be palatable something else has to be added if fat is taken away…which means sugar if a list of ingredients has sugar or corn syrup in the first few ingredients buyer beware…

Another pitfall is recipes saying only 46 calories each which is what I came across the other day when researching for this post…Broccoli and Cheese Bites they were called and looked delicious really appetising…

The list of ingredients: broccoli, cream cheese, cheddar cheese, parmesan cheese, flour, eggs and various spices…that made them sound even more delicious I could taste them…cook them in a mini muffin pan which I happen to have and they are mini…trust me…HOWEVER…and this is where the kicker comes in something as delicious sounding and I am sure they also smelt amazing…4 would take me to just under 200cals… 5 would take me over…Looking at them I could have easily eaten 5 and some…I would also want a drink…cheese makes you thirsty…

I will definitely make these at some point…just not at the moment when I am trying to get back into my healthy eating and lose the few pounds I have added during the lockdowns and the festive season…sigh…something to look forward to…xx

Some healthy snacks…

  • Apples (dried or cut into wedges), 1 medium or ¼ cup (35 grams)
  • Bananas, 1 medium
  • Raisins, ¼ cup (35 grams)
  • Fruit leather (dried fruit puree) without added sugar…I love the mango one it is very nice if you can get it..
  • Carrots (regular carrots julienned, or baby carrots ), 1 cup (130 grams)
  • Snap peas (the pods are edible), 1.5 cups (350 grams)
  • Nuts, 1 oz. (28 grams) (about 23 almonds)
  • Whole-grain dry cereal (if sugar is not listed as one of the first 2 ingredients), ¾ cup (70 grams)…don’t forget to count the milk as all cereal absorb milk differently and you could use 125ml or 200ml…just be aware.
  • Pretzels, 1 oz. (28 grams)
  • Yolida Natural live Yoghurt per 150gm serving 100 cals…with serving of 2 fresh passionfruits @34 cals each.
  • Air-popped popcorn, 3 cups (33 grams)
  • Cherry or grape tomatoes, ½ cup (120 grams)
  • Hummus, ½ cups (120 grams)
  • Pumpkin seeds in the shell, ½ cup (18 grams)

If you pair the protein with carbs you will feel fuller for longer  for example:

  • Wholewheat cracker with Peanut Butter
  • Natural yoghurt with fruit
  • Hummus with carrot or bell pepper ..julienned.

Plan Ahead:

Measure out portions and put in a container/bag…if you are going out pop one or two in your bag or keep some portions in the fridge or cupboard if you are measuring cereal…it saves searching the fridge or cupboards or picking something up from a corner shop.

At home, if you or your family snack while watching TV…

Measure a portion into individual bowls rather than just dipping into a big bowl or packet you will invariably eat more.

Above all pick foods you enjoy, eating should be enjoyable, simple and not stressful…xxx

Thank you for dropping in and reading this post please leave a comment as any tips or comments I treasure… as you all know I just love to chat…Love Carol xx

The Culinary Alphabet with a little twist…Food terms ending in the letter S ( asparaguS)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…this week its food that ends with the letter S…this letter is different in so much that you can add an S to so many words…Which meant I could choose words which had a plural or not…I have mixed and matched…all good fun!

Ants:

Here in Thailand, I have come across many plants, animals, eggs which I never would have dreamt of eating or even thought anyone would eat them …living here has opened up a whole new culinary world for me …The world of Ants Eggs I have had them in a beautiful Thai Village soup and a Spicy Ant Egg Salad...Living here we are sometimes plagued with ants and they have a nasty bite and are not far behind mosi’s on our hit list although I must admit watching them they really are clever insects.

In a study released online on July 22 in the journal Proceedings of the Royal Society: Biological Sciences, researchers at Arizona State University and Princeton University show that ants can accomplish a task more rationally than our – multimodal, egg-headed, tool-using, bipedal, opposing-thumbed – selves…Clever than us then…

Asparagus:

I love asparagus its old folk name is sparrow grass how quaint is that? Asparagus can be cooked on the griddle, steamed, boiled, oven-roasted, pan-roasted …added to stir-fries even eaten raw in a salad if you can get the very thin, tender ones…one of my favourite ways is lightly steamed and rolled in brown bread with some smoked salmon…wonderful…rolled in bacon and griddled it is a wonderful thing…it can be paired with strawberries such a versatile vegetable which comes in both green and white asparagus.

Beans:

Beans dried or fresh they are equally versatile and delicious…They can be purchased fresh, frozen, canned there are over 40,00 types of bean varieties with over 400 types eaten around the world with India being the largest producer of beans. The most popular bean is the Chickpea…There are French beans, Chinese long beans, Thai snake beans, runner beans, broad beans, wing beans, kidney beans, Coffee Beans, cocoa beans, butter and haricot beans I could go on forever and run of space but you get the picture there are many types of beans.

I often get asked why Baked Beans in tomato sauce are practically a national dish eaten by Brits…Beans on toast…lovely…Made by Heinz apparently way back in 1927 one of the executives came up with the idea as pure marketing ploy…it certainly worked especially during the war years as in WW2 classed as a cheap protein and eaten for breakfast, dinner or tea by millions…

Brussel Sprouts:

Brussels sprouts are high in fibre, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. Unfortunately, people either love them or hate them…I love them especially when they are freshly picked and have had a frost they are delicious…

Camas:

The sweet bulbs of the Common Camas are considered by many to be a Northwest American native food delicacy. The taste is often compared to a baked pear, fig, or sweet potato, and can even used to sweeten other foods. The longer they’re cooked, the sweeter they get.

Fried Camas is also food cooked over a campfire.

Chitterlings:

Sometimes pronounced/spelt as chitlins or chittlins…are a prepared food made from the intestines of a large hog although sometimes cattle and other animals are used.

The taste of chitterlings is indescribable. Their mild flavour is defined by how they are seasoned. They are more tender than bacon and in some parts are called “wrinkle steaks.”

Courgette Flowers:

Stuffed courgette flowers have become a very popular food over the last few years…not something I have tried …I don’t think I have eaten anywhere where they were on the menu and it’s not something I have tried to make at home…Have you eaten them? Do you like them?

Coulis:

A term mainly used to describe fruit purees although pureed strained vegetables are also called a coulis…

Cress:

Is a fast-growing edible herb…what kid hasn’t grown mustard and cress either at school or at home? Mustard Cress also called Garden Cress is grown in soil whereas Watercress is grown in water…Garden cress is quite delicate but lovely as an egg and cress sandwich…a childhood favourite and something I still like as a treat.

Watercress is far more peppery and is lovely in a salad or can be used in savoury dishes…It is also very nutritious…High in Vitamins C, A, K & B6, it has a higher calcium content than milk and more potassium than a banana. It’s high in iron and is a source of protein.

The vitamin C in watercress helps your body digest the iron, meaning that you get optimum nutrition… Watercress has also been linked to anti-ageing processes, having anti-cancer properties and has shown it can support your gut health.

Watercress also makes a great pesto, soup and sauce for both meat and fish…

Dabberlocks:

An edible seaweed also called winged kelp…it can be eaten fresh or cooked it is a traditional food along the coasts of the far north Atlantic …

Fiddlehead Ferns:

Are the furled fronds of a young fern and often harvested as a vegetable…if you are lucky you may be able to forage them or find them at local farmers markets.

Greens:

Greens refer to leafy vegetables such as collard greens, spinach, spring greens, winter greens, kale, microgreens, cabbage,  mustard greens, beet greens just to name a few…an important part of a healthy diet. They’re packed with vitamins, minerals and fibre but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits.

Lemongrass:

The leaves and oil are used to make medicine…it can be used to make tea I have dried some lemongrass as it is plentiful here and use it to make tea it is also widely used in many Thai recipes and around Asia a popular herb.

Mushrooms:

As there are over 50,000 species of mushrooms, including moulds and yeasts…it would be a whole post to go into any depth…Briefly, various types are hallucinogenic, 1 to 2 % of species are poisonous, and others are used for their medicinal properties. Although most mushrooms are edible, few species are actually consumed, as most species can be tough, woody, or gelatinous, give off an unpleasant smell, or taste bad. Only about 20 varieties are truly flavourful…these include button mushrooms, oyster mushrooms, shitake mushrooms, enoki mushrooms, chanterelle mushroom, King Oyster mushroom, Chestnut mushroom, cremini mushrooms, portabello mushrooms and chanterelle mushrooms and many more too numerous to mention…

Olives:

Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average person knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffed…and that was that.

They can be ground into spreads and tapenades, added to salads, stews and sauces…how about a dirty Martini…or just eaten as they are…

Some of the best oils come from the olive it is such a versatile drupe…

Onions:

Onions garlic red onions brown onions

Do you know your onions? Garlic, shallots, leeks and chives are all part of the onion family. There are red onions, sweet onions, white onions, brown onions, scallions or green onions, cipollini onions the list goes on…Did you know ramps are wild leeks…?

I think there is an onion for every type of dish or salad…What would a burger or a hot dog be without onions?

Peppers:

Peppers range from mild, sweet to the very hottest and there are over 50,000 different varieties around the world…Each country and region has their own favourites …They come in a variety of colours green, orange, yellow, red, purple and peppers so dark they look almost black…

Potatoes:

Potatoes…jersey royals are one of my favourites, King Edwards, Charlotte, russets, white,  fingerlings..sweet potatoes, the purple ones being my favourite…

Did you know? More than a billion people worldwide eat potato, and global total crop production exceeds 300 million metric tons. There are more than 4,000 varieties of native potatoes, mostly found in the Andes. They come in many sizes and shapes. There are also over 180 wild potato species.

Radishes:

Mostly eaten raw the radish is an edible root vegetable…they have a pungent flavour and are mostly eaten raw as a salad vegetable. They are also a good source of Vit C and other vitamins they are also a cousin of the cabbage. Something I have never radishes and that is roast them…Have you?

 Sonkers, Slumps, Grunts and Crumbles…

What do you call it?… I call it crumble but there does seem to be local variations in ingredients… They are not all the same…

Tomatoes:

Mr Google told me that there are over 10,000 tomato cultivars…I love tomatoes in any way shape or form the little cherry tomatoes or the big beefsteak ones and anything in between…You can eat them raw, cooked added to stews, curries, chilli, spag bol the list is endless…A pizza topping…There are red tomatoes, green tomatoes and green doesn’t always mean unripe where a tomato is concerned. There are vine tomatoes beautiful heirloom tomatoes which come in a variety of colours green, yellow, red, purple …

So what is unique about heirloom tomatoes? Heirlooms are open-pollinated which means they are pollinated out in the wide-open as nature intended. Bees, insects, birds, or how the wind blows: there is no intentional intervention. Heirlooms are grown from saved seeds and are at least 50 years old, and some can be 100+ years old.

Wheatgrass:

Wheatgrass is a food made from the Triticum aestivum plant. It’s regarded as a super potent health food with amazing benefits. It’s usually consumed as a fresh juice, but it also comes in powdered form. Fresh wheatgrass juice is considered to be a living food.

That’s all for today I hope you have found something interesting and unknown…I hope Pete can oblige with something I haven’t mentioned ending in S…I am so kind to Pete…haha..x

Next week it will be culinary terms ending in the letter T…chestnuT…

Stay safe, have fun and laugh a lot as you know what I am going to say it is free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx